Sourdough Cranberry Orange Muffins

Sourdough Cranberry-Orange Muffins

Yield: 6 large muffins.

You Will Need:

1 cup sourdough starter (Learn how to make one here.)1 cup whole wheat flour (I use hard red wheat and this grain mill.)1 egg1/2 tsp baking soda 1 tsp aluminum-free baking powder (Find it here.) 1 cup fresh or frozen cranberriesZest of one orange1/2 cup rapadura sugar (Find it here.)1/3 cup milk 5 Tbs butter, melted Directions: Combine starter and flour until a nice sticky, tacky dough forms. (Note: Depending on the hydration of your starter, you might need to add a little more flour or a little water). Allow dough to rest at least a half hour, and preferably even overnight. When the dough has rested, preheat the oven to 400 degrees. Melt your butter slowly in a small pan on the stove. When it has finished melting, use a basting brush to coat your muffin pan (or pans). Next, sprinkle baking soda and powder onto dough and fold in thoroughly. Next, add in orange zest, rapadura, milk, egg and the rest of your melted butter. Mix until thoroughly combined. Add in cranberries and mix. Spoon into your muffin tins. Bake for 20-25 minutes, or until a knife inserted in the middle comes out clean. Allow to cool. Enjoy!

We absolutely love these muffins. We will be making them this year to have with our Thanksgiving day breakfast.

Do you have a favorite Thanksgiving day breakfast? Share it in the comments below.

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I would always suggest using an active, bubbly starter anytime you are hoping to make something that will rise, especially bread, but also muffins.

However that being said, these muffins will probably still taste delicious without an active starter. This is what I do typically: I feed my starter a high proportion feeding the morning before I plan on making these, mix the batter at night, and then bake them the next morning.

Thanks, Jacquelyn! Last night, I used a starter that had been fed an hour or so before, but wasn't bubbly yet. I made the muffins this morning, and they rose nicely.

After posting my question, it occurred to me that, in most other recipes I use which call for baking soda and/or baking powder, the starter isn't required to be in its active, bubbly state; those recipes call for a starter that has been fed in the previous 12 hours (which is what I meant to say originally, not 24 hours).